Pea and Pasta Salad

Pea And Pasta Salad Recipe

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Jo Beth Hartz


I made this for company and they loved. My girlfriend asked for the recipe and has used it for guests, also.


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8 people - 1 1/4 cups serving.
15 Min


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4 c
fresh or frozen peas; cooked, drained and cooled
8 oz
mini farfalle pasta; cooked,rinsed with cold water and drained
1/2 c
chopped red bell pepper
1/2 c
chopped orange bell pepper
1/2 c
chopped yellow bell pepper
1/4 c
chopped fresh flat leaf parsley
2 Tbsp
chopped fresh dill
2 Tbsp
chopped fresh dill
2 Tbsp
chopped fresh mint
3 c
chop cooked chicken (optional)


1/4 c
white wine vinegar
1 Tbsp
country-style dijon mustard
1 tsp
fresh lemon juice
2 tsp
3/4 tsp
kosher sal
1/4 tsp
black pepper
1/2 c
olive oil

How to Make Pea and Pasta Salad


  • 1Make the Salad. Toss together peas, pasta, bell peppers, parsley, basil, dill, mint and if desired chicken.
  • 2Make the Dressing. Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over salad and gently toss.
  • 3Note: I used dry herbs - 2 teaspoons each. It makes a lot. I only used half the seasoning in salad.

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About Pea and Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern

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